prajiturica “vintage” cu urda si fructe de gradina (also in English)

For English, please scroll down

Aveam niste urda. Eram la casa noastra de vacanta de la Carbunesti (adica, la tara :)). Se facusera in gradina si coacazele rosii, si zmeura si capsunele. Rezultatul? Aceasta prajiturica cremoasa, cu urda si fructe (de gradina, ca doar erau din gradina noastra)!

Prajiturica este vintage nu pentru ca asa are ea, un aer de prajiturica cremoasa, usurica, din copilaria mea. Sau nu doar de aceea. Ci mai ales pentru ca este facuta intr-o atmosfera de anii ’60-’70.

Adica… Mai intai, se ia un mixer adus de bunica paterna din SUA, prin anii ’70, care merge doar cu transformator.

Apoi, se scot la lumina tava de chec si sita de faina… care au o patina a timpului (si oricat ai freca la ele , nu se duce, si ar fi si mare pacat – ca doar sunt vintage, nu?). Si cel mai important, tavile de chec sunt facute de bunicul (matern, de data aceasta), acum… cam vreo 50 de ani? Au doar dimensiuni neobisnuite (adica non-standard), dar cate chec-uri neobisnuite am mai mancat si mama, si eu, si Radu si nu ne-am plans.

Cuptorul, nu stiu din ce an e, dar tot de pe atunci, nu are geam, nu are gradatie de temperatura (si daca ar avea, oricum nu se mai vede nimic) e mic rau, dar perfect pentru tavitele de chec mici-mici.

Prajiturica iese si fara toate astea, dar nu garantez ca are acelasi farmec :). Reteta preluata de aici.

A, si noroc ca reteta era in cani, ca nu stiu de unde luam un cantar vintage 🙂


  • 100 g unt
  • 1/2 cana zahar
  • un plic de zahar vanilat
  • 2 oua
  • 300g urda
  • 1 1/2 cana faina alba
  • 1/2 plic praf de copt
  • 1/2 lingurita sare
  • 3/4 cana lapte
  • capsune, coacaze (rosii), zmeura dupa pofta inimii (la mine au intrat cam 15 capsuni mici si 2 pumni de coacaze)
  • zahar pudra

10 portii, 249 kcal per portie

Pasii retetei:

1. intr-un vas incapator se freaca untul moale cu zaharul (si cel vanilat) pana cand amestecul devine cremos

2. se adauga ouale si se mixeaza bine pana cand se topeste bine zaharul

3. se adauga urda si se mixeaza din nou

4. faina se cerne cu praful de copt si sarea si se adauga, alternativ cu laptele: 1/3 din cantitatea de faina, 1/3 din cantitatea de lapte si tot asa pana cand terminam si laptele si faina. Rezulta un aluat moale, cremos dar care nu curge (ca in poza)

5. se pune cu lingura in forma si apoi se niveleaza. Prajiturica merge intr-o forma standard de chec, eu am pus-o in formele mele mici-mici si a intrat in doua. Data viitoare insa o voi face intr-o tava de 20/20 sau 20/30, ca sa iasa blatul subtire si multe fructe deasupra.

6. se taie si se aseaza frumos fructele deasupra.

7. se da la cuptor la 180 de grade C, timp de 40 de min (in formele mele mici a fost gata in 35 de minute), pana cand o scobitoare introdusa in mijlocul prajiturii iese curata

8. se pudreaza cu zahar pudra cand este inca calduta.

A fost atat de buna, incat mi s-a tot plimbat o manuta prin poze, pana cand n-a mai ramas nimic 🙂

Vintage ricotta cake, with fruits from the garden

I had some country-style ricotta. I was on holiday at our vacation house in Carbunesti (ie, the countryside). The red currants, raspberries and strawberries were ripe in the garden. The result? This creamy cake with cheese and fruits (from our garden)!

This is a vintage cake not because it is a creamy cake, light and fruity, reminding me of my childhood. Or not just so. But especially because it is made in an atmosphere of the 60s and 70s.

What I mean …

First,you  take a mixer that the paternal grandmother brought back from the U.S. in the early ’70s, which works only with a plug adaptor.

Then you take out the cake pan and flour sieve … with a patina of time (and no matter how long you scrub them, they will not look shinier, and wouldn’t it be a shame? – they simply are vintage!). And most importantly, the cake pans are made by my grandfather (maternal, this time), … about 50 years ago? They are unusual in size (ie non-standard), but how many such unusual cakes have I eaten in time… or my  mother… or Radu?.

The oven, I do not know what year it was made in, but it must date around the same 60s. No glass, no gradations of temperature (and if they were, you can no longer see anything it was written on it, anyway), extremely small, but perfect for my small-small cake pans.

The cake can be made without all this, but I cannot guarantee it will be just as charming.

A, and I was lucky the recipe was in cups, as I do not know where I would have looked for a vintage kitchen scale 🙂


100 g butter
1/2 cup sugar
some vanilla essence
2 eggs
300g ricotta cheese
1 1/2 cup flour (white, all purpose)
1/2 sachet baking powder (2 tsp)
1/2 teaspoon salt
3/4 cup milk
strawberries, currants (red), raspberries, as many as your heart wishes (I used about 15 small strawberries 2 handfuls of redcurrants)
powdered sugar

Makes 10 servings, 249Kcal per serving

1. in a large bowl, mix soft butter with sugar (and the vanilla) until mixture is creamy

2. add the eggs and mix well until sugar is well dissolved

3. add the cheese and mix again

4. sift the flour with the baking powder and salt and add to the mixture above, alternating with the milk: 1/3 of the amount of flour, 1/3 of the amount of milk and so on, until you finish adding all the milk and all the flour. The result is a soft dough, creamy but not runny (as in picture)

5. spoon the dough into cake pans and then level. The cake fits  into a standard pan for loaf sponge cake, I have put mine in my small-small vintage pans, and it fitted two of them. But next time I will make it in a tray of 20/20 (cm) or 20/30 (cm),  to spread the dough out thin and have plenty of fruits on top.

6. cut and spread the fruits on top.

7. bake at 180 degrees C for 40 min (in my forms it was done in 35 minutes) until a toothpick inserted in the middle comes out straight.

8. powder with icing sugar while still warm.

It was so good, that I had a little hand wandering through my pictures, until nothing was left 🙂


9 Responses to “prajiturica “vintage” cu urda si fructe de gradina (also in English)”
  1. huntfortheverybest says:

    sounds quite delicious!

  2. I love ricotta in baked goods. This is sounds delicious!

  3. Thom says:

    Is the ricotta low moisture as in strain the ricotta over a sieve weighted in the refrigerator over night? Recipe looks great!

    • it is a local product similar to ricotta, but definitely a low moisture cheese (as you can see in the pic, it comes in “block”, but is very crumbly and soft); so if your product contains more water, straining is definitely recommendable.

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